Best 2 Lunchbox Harvest Muffins Recipes
Start your day with a nutritious and flavorful breakfast with our collection of lunchbox harvest muffin recipes. These muffins are packed with wholesome ingredients, making them a perfect grab-and-go option for busy mornings or as a healthy snack throughout the day. With a variety of flavors and textures, these muffins offer something for everyone, from classic banana nut to hearty zucchini carrot and indulgent double chocolate chip. Each recipe is carefully crafted to ensure a moist and fluffy texture, while incorporating hidden vegetables and wholesome grains for added nutritional value. Whether you're looking for a sweet or savory muffin, our recipes cater to different dietary preferences, including gluten-free and vegan options. Discover the perfect lunchbox harvest muffin recipe that will keep you energized and satisfied all day long.
Check out the recipes below so you can choose the best recipe for yourself!
LUNCHBOX HARVEST MUFFINS
These diminutive muffins make the rotation at least twice a week in my daughter's lunchbox. Although they are filled with plenty of good-for-you ingredients (whole-wheat flour, olive oil, apple and grated vegetables), they are moist and just sweet enough to ensure that they don't end up coming back home, which is the sad fate of many a salami sandwich.
Provided by Melissa Clark
Categories easy, lunch, quick
Time 35m
Yield About 2 1/2 dozen mini-muffins (or 1 dozen regular muffins)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Grease mini-muffin tins.
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables.
- Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut.
- Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins and about 20 to 22 minutes for regular muffins. The muffins are finished baking when an inserted toothpick comes out clean.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 4 grams, TransFat 0 grams
LUNCHBOX HARVEST MUFFINS
Categories Bread Vegetable Bake Kid-Friendly High Fiber Healthy
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Grease mini-muffin tins. 2. In a medium bowl, whisk together the flour, baking soda, cinnamon and salt. 3. In a large bowl, combine the eggs, olive oil, honey, brown sugar, grated apple and juices and grated vegetables. 4. Using a spatula, fold the dry ingredients into the wet mixture until just combined. Gently fold in the raisins and coconut. 5. Fill each muffin cup 3/4 of the way up, and bake for about 15 to 18 minutes for mini-muffins
Tips:
- Ensure that all of the ingredients are at room temperature before beginning the recipe.
- Use fresh, ripe bananas for the best flavor.
- Do not overmix the batter, as this can result in dense muffins.
- Fill the muffin cups only two-thirds full, as the muffins will rise during baking.
- Bake the muffins until a toothpick inserted into the center comes out clean, about 25 minutes.
- Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These Harvest muffins are a delicious and nutritious way to use up leftover mashed bananas. They are perfect for a quick and easy breakfast or snack, and they can be customized with different fruits, nuts, and spices to suit your taste. Whether you are looking for a healthy snack or a festive treat, these muffins are sure to please everyone.
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